Elderflower Custard with Berries


The delicate, florally-ness of soft summer elderflowers married with creamy custard is a combination I discovered a few years back and it never fails to make me smile. In a recent effort to get the last pick of elderflowers I got stuck on a really high wall and had to phone home to get a rescue party organised...it was worth it though.

What you need-

  • 6-8 fresh dry heads of elderflower blossom (don't pick them if it's just rained)
  • 500 ml full fat organic milk
  • 1 vanilla pod 
  • 80g caster sugar
  • 4 free range/organic egg yolks

What you need to do-

  • Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
  • Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight
  • Next day, split the vanilla pod length ways and scrape out the seeds
  • Gently warm the vanilla, milk and elderflowers on a medium heat
  • While they're warming (don't boil), whisk up the egg yolks and sugar until they become pale (only takes a minute or two)
  • Strain out the pod and elferflowers and slowly add the warm milky mixture to the egg yolks -whisking all the time
  • Pu the eggy milk back into the saucepan and heat gently, stirring all the time, until the eggs have cooked through...this has happened when the mixture is coating the back of a spoon and holds a line on the spoon if you swipe your finger though it
  • Allow the mixture to cool and chill it in the fridge until you want to eat it
  • Serve with fresh berries, almond praline or toasted flaked almonds